Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"It is not a matter of indifference whether we like oysters or clams, snails or shrimp, if only we know how to unravel the existential significance of these foods."
-Jean-Paul Sartre, Philosopher
The refrigerator light goes on...
Recently I had a terrible bowl of Manhattan Clam Chowder in a restaurant. It should be so easy and I am not sure how any chef could get it wrong. There is no added salt. The clam broth that is reserved and strained after steaming the clams has a salty flavor and adds so much to the depth of the soup.
Manhattan Clam Chowder
Servings: 4 | Serving size: 2 1/2 cups soup
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers.
| 4 | dozen littleneck clams |
| 2 cups | water |
| 2 tsp | olive oil |
| 2 cloves | garlic (minced) |
| 2 large | ribs celery (diced) |
| 1 large | red onion (diced) |
| 2 15 ounce can | no salt added diced tomatoes |
| 2 | bay leaves |
| 1 tsp | dried oregano |
| 1/8 tsp | red pepper flakes |
| 1/2 tsp | dried thyme |
| 1 lb | red potatoes (large dice) |
| fresh ground black pepper (to taste) |
Scrub the clams under cold water.
Place the water in a large stock pot over high heat. Add the clams and cover.
Cook until the clams are open. Remove from the heat and set the clams aside. When cool, remove the clams from the shells and set aside.
Strain the clam water through a cheesecloth or coffee filter.
Place the oil in a large sauce pan over medium heat. Add the garlic and cook, stirring frequently, for about 2 minutes.
Add the celery and onions. Cook for about 3 minutes until they begin to soften.
Add the tomatoes, bay leaves, oregano, red pepper flakes, thyme, potatoes and pepper.
Add the clam broth.
Stir, reduce the heat to simmer and cover the soup. Simmer for at least 30 minutes until the potatoes are soft.
Add the clams and cook for another 5 minutes. Serve.
Nutrition Facts
Serving size: 2 1/2 cups soup
Servings: 4
Amount Per Serving
| Calories 209 | Calories from Fat 29 |
| % Daily Value |
| Total Fat 3g | 4% |
| Saturated Fat <1g | 1% |
| Monounsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 19mg | 6% |
| Sodium 86mg | 4% |
| Total Carbohydrates 33g | 14% |
| Dietary Fiber 6g | 21% |
| Sugars 8g | |
| Protein 11g |
| Vitamin A 11% | Vitamin C 67% |
| Calcium 14% | Iron 63% |
| Vitamin K 26 mcg | Potassium 1224 mg |
| Magnesium 63 mg | |